Tofu & Pork Japanese-style Dumplings
Fluffy, juicy dumplings made with tofu, ground pork, and a touch of dashi for gentle umami.Light yet satisfying!
Ingredients
- 130 g pork mince
- 100 g silken tofu
- 25 g carrot
- 25 g mushrooms
- 2-3 cabbage leaves
- frozen edamame as needed
- 14 pieces shumai wrappers
For the dumpling mixture:
- 1 tbsp soup stock (dashi)
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp grated garlic
- 1 tsp sesame oil
- 1 tbsp cornflour
Instructions
- Finely chop the carrot and mushrooms.
- Add the pork, carrots, mushrooms, tofu and all other mixture ingredients to a bowl, and mix well by hand until the mixture becomes sticky.
- Place about 2/3 tbsp of the mixture onto a shumai wrapper, gathering the edges around, leaving the top open. Place an edamame on top. Repeat to make 14 shumai.
- Place the cabbage leaves in a frying pan, then arrange the shumai on top, leaving some space between each.
- Pour about 60ml of boiling water into the pan, cover with a lid, and cook over a medium-high heat.
- Once it comes back to a boil, reduce the heat to low and steam for 7 minutes until the liquid has almost evapourated.
- Serve while warm.
Notes
Note: You can adjust the ratio of pork mince to tofu to your taste.
